During fermentation, cabbage must release enough juice, otherwise nothing will work.
We'll tell you what to do if your cabbage doesn't release juice.
Why cabbage does not release juice
The first and main mistake is the wrong variety. Only late and mid-late varieties are suitable for pickling.
Secondly, the reason may be non-compliance with the cooking technology.
It is extremely important to press the cabbage and salt it correctly (20-25 grams of coarse salt per kilogram of cabbage).
If the cabbage still hasn’t released any juice, you can pour brine over it (a tablespoon of salt and sugar per liter of cooled boiled water).
Earlier we told you how to make crispy shortbread cookies with kefir in just 15 minutes.
